Jersey Royal Potato and Jersey Oyster Chowder with Bacon

A creamy and comforting chowder featuring the unique flavour of Jersey Royal potatoes, fresh Jersey Oysters, and smoky bacon.

Prep Time

20 minutes

Total Time

60 minutes

Calories

715 kcal

Difficulty

Medium

Equipment

3 items

Cost

£9.09/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Soup

Cuisine:

Jersey

Main Ingredient:

Pork•Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and diced (leave the skins on))

£3.50

12Jersey Oysters(Shucked, liquor reserved)

£24.00

200gSmoked Streaky Bacon(Diced)

£3.00

1Onion(Diced)

£0.50

2Celery Stalks(Diced)

£0.60

2clovesGarlic(Minced)

£0.15

750mlChicken Stock

£1.20

200mlDouble Cream

£1.50

2sprigsFresh Thyme

£0.75

25gButter

£0.30

1tablespoonOlive Oil

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

1tablespoonLemon Juice

£0.20

Total Cost

£36.35

£9.09 per serving

Instructions

1.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
2.
Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
3.
Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the diced Jersey Royal potatoes to the pot and stir to coat with the bacon fat and softened vegetables. Cook for 2-3 minutes.
5.
Pour in the chicken stock and add the thyme sprigs. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
6.
Remove the thyme sprigs and discard. Using an immersion blender (or transferring to a regular blender in batches), carefully blend about half of the chowder until smooth. This will thicken the chowder.
7.
Return the blended chowder to the pot. Stir in the reserved bacon, oyster liquor, and double cream. Season with salt and pepper to taste.
8.
Gently simmer for another 5 minutes to heat through, being careful not to boil.
9.
Add the shucked Jersey Oysters to the chowder and cook until they are just plump and heated through, about 1-2 minutes. Be careful not to overcook the oysters as they will become tough.
10.
Stir in the lemon juice.
11.
Ladle the chowder into bowls and garnish with fresh parsley. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (465g)

715 kcal / 2992 kJ

Carbs

36g

14% of RDA

Fat

50g

71% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

If you don't have an immersion blender, you can carefully transfer the chowder to a regular blender in batches to blend it.

Be careful not to overcook the oysters, as they can become tough. They are cooked when they just plump up.

For a richer flavour, use homemade chicken stock.

If you can't find Jersey Oysters, other fresh oysters can be substituted.

A splash of dry sherry or white wine can be added to the chowder along with the chicken stock for added depth of flavor.

Cooking Equipment

Large pot or Dutch oven

Chopping board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...